Chips rápidos de malanga con 3 ingredientes (chips de taro)

Ingredientes

• 1 lb malanga ((taro root))
• Vegetable oil for frying
• Salt to taste

Preparación

1. 1

   Peel the malanga completely until you see the white flesh. Be careful since the malanga flesh can be slippery. You may need to use a paper towel to hold it as you are peeling it for better grip.

2. 2

   Cut the peeled malanga in half so it’s easier to slice and place in cold water to avoid browning.

3. 3

   Using a mandoline, slice the malanga into even paper thin slices (about 1/8-inch thick) then lay them on paper towels to dry. You want them to be as dry as possible before frying.

4. 4

   In a large skillet, heat about an inch of oil at medium-heat (350ºF). Fry the malanga slices in batches (don’t overcrowd the pan) for about 2 minutes until they are golden brown. Drain on paper towel lined plates and immediately season with salt. Serve and enjoy!